Prep 15 mins
Cook 30 mins
This secret recipe was passed on to me by my MIL. She said it came from her mother, who got it from a chef at a country club. The chef, so the story goes, required that she keep the recipe a secret and forbid that it be shared. Since the chef is (by now) long passed, I feel comfortable sharing the recipe. I normally make double batches, it will not last. I tried it with fat-free cream cheese and my husband rejected it. Personally, I thought it worked just fine.
- Soften the cream cheese to room temperature. Dissolve the bouillon cube in very hot water. Mince the onion very very finely (mush it up). Clean the celery.
- Combine cream cheese and bouillon water. Use your mixer and whip it until fluffy and soft.
- Spread onto celery sticks (or put the dip in the middle of a bowl and place celery sticks around it).
- The dip can be made in advance (up to 2 days). I generally "garnish" with a sprinkle of celery powder to give interest to the plate.
The taste is very reminiscent of chip dip made with Lipton Onion Soup mix, which isn't a bad thing. The one thing I don't like is the colour is not too appealing to me. Maybe it would look better with parsley sprinkled on it? Anyways, I made this up for a lunch salad plate and it looks pretty good with other colours on the plate (see photo). I think I would actually prefer it as a dip as it would compliment many veggies. Thx for sharing the recipe!
Really good. After using the tip from recipe #403485 on how to refresh your celery I now had to use the celery up and decided to try this. So glad I did. I only had about 4 stalks and I ate it all myself, Oh am I bad! This is a great recipe for pot lucks.
Made this for Thanksgiving and everyone loved it! Used equivalent amount of beef granules without MSG, otherwise no changes. Had a bit leftover which we scarfed down on crackers. Thanks for sharing the recipe!